Pollo Al Mattone

1. 1

   Place the chicken on a cutting board, skin side down, and press down hard to make it as flat as possible.

2. 2

   Mix together the rosemary leaves, salt, pepper, garlic and 1 tablespoon of the olive oil, and rub this all over the chicken.

3. 3

   Cover and marinate in the refrigerator for 30 minutes or up to a day.

4. 4

   Preheat the oven to 500 degrees. Preheat an ovenproof 12-inch nonstick skillet over medium-high heat for 3 minutes. Press rosemary sprigs, into the skin side of the chicken. Put remaining olive oil in the pan and wait for it to heat up and just barely begin smoking.

5. 5

   Place the chicken in the skillet, skin side down, along with any remaining pieces of rosemary and garlic; weight two bricks or rocks, wrapped in aluminum foil. The idea is to flatten the chicken by applying weight evenly over its surface. You can use a second ovenproof frying pan if you don't have bricks.

6. 6

   Cook on stove over medium-high to high heat for 5 minutes, then transfer to the oven. Roast for 15 minutes more. Remove from the oven and remove the weights; turn the chicken over (it will now be skin side up) and roast until done (about 10 more minutes). Serve hot or at room temperature, with lemon wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.